Berufliche Soforttypallergie gegen Phytase, Cellulase, Pectinase und Xylanase und Proteinkontaktdermatitis gegen Cellulase bei einer Beschäftigten in der Futtermittelzusatzstoffindustrie

Kuske, Martyna; Berndt, Kurt D.; Ragaller, P. Spornraft; Raulf, Monika; Sander, I.; Koschel, Dirk; Bickhardt, J; Beissert, Stefan; Bauer, Alexander

doi:10.5414/alx02015

Cited by 1 publication

(1 citation statement)

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“…Occupational allergic asthma due to pectinase was documented by Hartmann et al (1983), Sen et al (1998), Kuske et al (2018) and Belleri et al (2002). However, several studies have shown that adults with occupational asthma to an enzyme can commonly ingest the corresponding respiratory allergens without acquiring clinical symptoms of food allergy (Cullinan et al, 1997;Brisman, 2002;Poulsen, 2004;Armentia et al, 2009).…”

Section: Allergenicity 39mentioning

confidence: 99%

Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC

Lambré¹,

Baviera²,

Bolognesi³

et al. 2022

EFS2

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The food enzyme pectin lyase ((1?4)-6-O-methyl-a-D-galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified Aspergillus luchuensis (formally Aspergillus niger) strain FLOSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in fruit and vegetable processing for juice production. Based on the maximum use level and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.268 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 794 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 2,900. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

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